• 25 g (2 scant tbsp) of dried shrimps
  • 125g thin dried rice noodles
  • 2 tbsp. shaved palm sugar, or 1 ½ tbsp. of caster sugar
  • 2 tbsp. fish sauce
  • 1 tsp. of white vinegar
  • 2 tbsp. tamarind paste
  • 4 tbsp. vegetable oil
  • 4 Thai red shallots, or 1 shallot, peeled and chopped
  • 2 large garlic cloves, peeled and chopped
  • ½ red chilli, deseeded and finely chopped
  • 50g extra firm bean curd, cut into finger length sticks (optional)
  • 100g raw prawns, peeled and deveined
  • 2 medium eggs
  • 50g beansprouts
  • 3 Chinese chives cut into 2cm lengths, or 2 spring onions, trimmed and green part cut into finger lengths
  • 3 tbsp. roasted chopped peanuts, to garnish
  • Lime wedges, to garnish


  1. First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they’re totally submerged in boiling water.
  2. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps – set both aside.
  3. Combine the sugar, fish sauce, vinegar, and tamarind paste in a small bowl and stir well.
  4. Heat half the oil in a wok or a large non-stick frying pan until hot. Add the shallots, garlic and chilli and stir over a medium heat until fragrant.
  5. Add the noodles to the wok with the sauce and a little splash of water. Stir-fry for a few minutes until they are tender. Push the ingredients in the wok to one side and add a little more oil to the other side. Crack the eggs over the oil and scramble lightly until they are almost all cooked, then fold into the noodles.
  6. Return the prawns to the wok and add the beansprouts and chives. Stir briefly over the heat, until the vegetables are slightly wilted but still crunchy.
  7. Divide the pad Thai between warm shallow serving bowls and sprinkle with the chopped peanuts. Serve immediately, with lime wedges.